Kiev Borscht from Mastercook
|
| hello rfrians, |
| |
| this is for "benzol" who needed some gaps filled in a recipe for borscht. |
| i found the recipe in my old meal master archives, and here it is. i |
| recall that mine was also missing some parts, so a friend of mine from |
| kiev helped me to straighten it out. we even cooked it together once and |
| it was great! |
| |
| regards, |
| ali whitfield |
| |
| |
| borscht from kiev |
| yield: 12 servings |
| |
| | stock |
| 1-1/2 lb. | beef chuck roast boneless |
| 1 lb. | beef marrow bones |
| 1 lb. | ham bone meaty |
| 1 large | onion, grated |
| 1 | carrot, grated |
| 3 quart | water |
| 1 | turnip, peeled, grated |
| 1 | celery rib with leaves, sliced* |
| 3 | dill sprigs* |
| 3 | parsley sprigs* |
| 12 | black peppercorns whole* |
| 4 | bay leaves* |
| |
| | soup |
| 3 large | beets, peeled, grated |
| 4 | potatoes, peeled, cubed 1" |
| 16 oz. | plum tomatoes, skinned, coarsely chopped |
| 1 large | onion, chopped |
| 1 | carrot, sliced |
| 1 | bell pepper, chopped |
| 1/4 cup | sunflower oil |
| 1 tsp | salt |
| 4 cup | shredded cabbage |
| 3 Tbsp | tomato paste |
| 6 | prunes, pitted, chopped |
| 1 tsp | honey |
| 1 tsp | freshly ground black pepper |
| 1/2 cup | sour cream or plain yogurt |
| 4 | garlic cloves, minced |
| 2 | bacon strips, fried, crumbled |
| 2 Tbsp | fresh parsley, chopped |
| 3 Tbsp | fresh dill, chopped |
| |
| to serve: |
| sour cream |
| fresh chives or green onions, sliced (optional) |
| |
| * all ingredients marked with the { * } are to be placed in a small cloth |
| bag. tie the bag shut and place into a large stock pot. add meat bones, |
| meat and water to the stock pot and bring to a boil over high heat. skim |
| the foam as needed. add the remaining stock ingredients, cover, reduce |
| heat to low and simmer for 1 hour. preheat the oven to 375 degrees f. |
| wash, dry, and peel the beets. wrap them in aluminum foil and bake in oven |
| for 1 hour 15 minutes. remove from oven, allow to cool, and dice 1/4". |
| remove the ham bone, meat & marrow bones from the stock. set the marrow |
| bones aside. strain the stock through a fine sieve into a clean pot. |
| discard the solids. bring the stock to a boil add the tomatoes, potatoes, |
| salt and pepper; cook for 10 minutes on low heat, covered. cook the |
| onions, carrot, & bell pepper in a cast iron skillet for approx. 5 |
| minutes. stir in the cabbage and continue to cook the vegetables for 10 |
| more minutes. remove the vegetables from heat and add to the stock. |
| |
| sprinkle the juice of a lemon over the beets and add them to the stock. |
| add the tomato paste and honey to the stock and continue to cook for 5 |
| minutes to blend flavors. remove the meat from the bones, strip the marrow |
| out of the marrow bones, and cut beef into 1/2-inch cubes. add all of this |
| to the stock and cook for 15 minutes more. remove from heat, add salt and |
| pepper to taste, if needed. to serve, place a generous dollop of sour |
| cream into the bottom of each bowl and add borscht. top with chives or |
| green onions, if desired. |
| |
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| -- |
| (ID: 7434) Mirror: rec.food.recipes: Sun, Jun 6, 2004 |